Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables.Yield: 2 servings.

Originally published as Corned Beef 'n' Cabbage in Cooking for 2
Spring 2008, p24

"This is not Irish cuisine. Beef was not affordable to the Irish in Ireland. The British brought in cattle when they took over Ireland. My ancestors raised beef for the wealthy. Our food was the potatoes , bacon, mutton, fish and vegetables. Corned beef and cabbage is an "American" culture, invented by Americans. Please understand the difference. We do not celebrate the way Americans do. It is a religious holiday for us but Americans have turned it into a "Beer Drinking day". America?s version of Irish cuisine is more of an adaption than a replica of traditional Irish food."

"@ SKATER1 This is like complaining about the saltiness of prosciutto or pancetta. Corned beef by it's very nature is salty. (It after all salt cured meat.) Given this I am surpised that you tried the recipe. I believe that no modification will satisfy you. Find another dish is the only advice I can offer"